The cachapa with cheese and pork is a traditional and very popular dish in Venezuelan cuisine. It is a delicious cake made from tender corn, similar to an arepa but sweeter and softer, filled with fresh white cheese and pieces of fried pork. It is a typical food that can be found in many places throughout the country, from street vendors to the most elegant restaurants. The combination of flavors of cachapa with cheese and pork is simply spectacular and always leaves diners wanting more. If you visit Venezuela, this dish is definitely an option that should not be missed on your list of foods to try.
The cachapa is typical in Venezuela due to migratory and gastronomic variations, both from the indigenous people in the area, mainly the Chaima tribe, and also from a similar food known in the Canary Islands, Spain. It is mainly cooked on a clay or metal griddle known as a "budare". Its original name is written with the letter K, intercalating a P, which would be "Kapchapa". In some records, reference is also made to the word "Tetekua".
You can find it already cooked, in refrigerated preparations, or in powder form ready to mix with water, milk, butter, and sugar.
There is also a variant of the cachapa in a budare called cachapa de hoja. The same mixture as the cachapa is used, but it is placed on tender corn leaves and rolled up for boiling in hot water. When ready, they can be eaten with cream, buttermilk, butter, or cheese, ideal for breakfast with coffee and milk.
source images: https://simplementeveneciuela.blogspot.com/p/gastronomia.html